Recovery of lactalbumin



George :Josh, eam, Point, mdpan a Mafia -E. .1;

Hull, LaGrange, Ill., assignors:togArmourjand G im ses C o 1 a cor a n i i-I ino s 6 Drawing. "Application sptenibrimm; S eria1 No.697, 163 v 'eoiaim. Romeo 7 This invention relates to therecovery of lactalcovered-by decantatiomifiltrationi centrifugation bumin from whey and the like oriothersuitable methoduzngj i: In processes heretofore employed in, therecov- .Examples of ethe process may=be set out:as cry of lactalbumin from whey; thepreeipitation followsz" v f I of lactalbuminr has been slow andv has required Example I a long settling period; and further a'clean sepi u i i aration h'as not been obtained'z' vExpensive recov-- 9 W ie i f 5W ug V removed) werernnred with pounds of fresh egg steps have been a-P ih albumin. Themixturewas'acidified pHtf sired finalproduct after a pi ecip tation or the 415.,={7ifiH-bomemmted h'yardchwri lactalbumin; H ,7 1 r, y 19; r W 1: in c ses ma to vide a process whereby a rapid settling of lactal- 1 The liquid was decanted and the r bumin can be obtained, the settled productbein'g" tolrecovefliabtmbumih: H removed readily and being ready'for use-with or 1 r l i .i 11' I without furtherpurification steps. -A furtlier ob- 15 g fifli ggg 1Pg '2gg z f iigig fig gis ject is to provide a process consisting of exm g g fi; 1.,;

tremely simple and inexpensive Steps for bring' Similar results were obtained when blood albu ing about a quick precipitation of lactalbumin in mm dried egg White and Similar coagulable a finished condition and in a condition for readv i r bumms ere m 1 ed. Th recovery by filtration, etc. Other specific ob ects 20 mm y g g g gfi fi gii gg$ and advantages will appear as the spec results being achieved at the higher percent/age.

proceeds.

In one embodiment of the invention, the sep- Example II arated sweet whey (fat removed) is mixed with The process as described in Example. I was a small amount of coagulable protein. The mix- Carried out with a small amount u of skimmed milk F 15 then acldlfied to pH of 4*5 i t t being substituted for the fresh eggalbumin. The mixture then heated, the above steps bringing mass was acidified to a pH of and heated by about a Combined coagtuaition of the added steam to a temperature of 200 F. The mixture F and 3 laptalbumm m the W and cans" was then allowed to settle and the lactalbumin m a precipitation of the lactalbumm. was recovered by filtration The added protein may be any coagulable pro- The use of serum albumin place of egg tein, whether coagulated by heat or by acidalbumin, as described in Example I, gives very We find that particularly good results are ob- Similar results. v y Y tained by the use of egg albumin, serum album The new process has a number of advantages. a 9 Slammed casem ofjwhmh It results in rapid flocculation and complete sep- 15 efiectlve m the "prec1p1tat1on operatmn' aration of the lactalbumin, a result that does not We find that hlghly effective results are occur when acid alone is used to precipitate the tamed when the D is brPught wifihm the range lactalbumin. Again, the lactalbumin thus pre- 1 However, a y Smtable acld may be pared is ready for use. With other methods of Pl for the acidlfymg step- 40 precipitation, it has been necessary to use addie heating may be brought about by any tional steps of an expensive and tedious charm ans o as to bring the temperature above the acter to recover the lactalbumin in form for use. coagulation Points of both Protems, of one For example, filtercel is often-added to the whey p te if the other s coaglllflted by acid- We and it is then later necessary to reseparate the find that a temperature in he neighborhood of lactalbumin from the filtercel. Finally, when Flgives excellent results- I the eat washing the lactalbumin produced by our process Oper o Steam is found o e especially good 4 to remove lactose,'this can be done with a mini-.

results because it allows for a rapid rise in temmum loss of the lactalbumin because the co-pre p With a Uniform Coagulation a p e p r cipitated lactalbumin of this process can be retation of the proteins. 1 suspended and immediately filtered. Lactalbumin After the heating step, the mixtureis allowed separated by prior methods will pass through a to stand and immediately after the disappear- 'fllter if resuspended. A

ance of the eddy currents caused by heating, the The temperatures generally found desirable in lactalbumin precipitates, the precipitation being the process are those within the range of 175- clear-cut and rapid. The lactalbumin may be re- 212 F. A higher temperature may be employed if desired. The temperatures will vary depending upon the character of the eoagulable protein added.

While in the foregoing process, we have set out some of the steps in considerable detail for the purpose of illustrating one mode of carrying out the invention, g it qwi li .;be understood, that such, details may he varied -widely by those skilled in" the art withoutdeparting from the spirit of our invention 1. In a processfor recovering lactalbumin from whey, the steps of adding a coagulabl'e protein to the whey, adjusting the pH to about: 4-5,:heating the mixture above the coagulation'po'int of said protein and the lactalbumin of the -'whey,' andseparating said protein and the lactalbuminirom the liquid.

2. In a process for recovering laotalbuminirorn whey, the steps of adding to the whey a coagulable protein, adjusting the pH to approximately 4-5,

heating-the mixtureto coagulate the-added pro tein and the protein laotalbumin of the whey-t0 bring. about a precipitation of the said. proteins,

and separatingthe precipitated proteins from the liquid.

3. Ina process for recovering lactalburnin from sweet whey, thestepsjo'f'addinga coagulable protein" to the wheyfacidifying to a pH of 4-5, heatmg. the acidified mixture above the coagulation 130 whey, and separating the coagulated proteins point of the added protein and the protein of the from the liquid.' i

4. "In aprocess for recovering lactalhuniin from whey, the steps of adding egg albumin mien amountfoi .05-5 0% to the whey, adjusting the 3 pH to" approximately-e 5, heating the acidifiegi mixture to a temperature of about ITS-212 to coagulate the egg albumin and the protein of the whey, and separating the coagulated proteins from the liquid.

5. In a process for recovering lactalbumin from whey, the steps of adding blood serum to the whey, adjusting t],'le"i,-pH' t0 approximately ,4;- 5, heating the 'mixture to a temperatur e ab ove the coagulation point of the blood serum and the laotal- .Ihumin, and separating the coagulated proteins iror n the liquid.

' 6. In a process for recovering laetalbumin from whey, the steps of adding skimmed milk to the whey,;adjusting the pH to approximately 4-5,

heating the mixture above the coagulation point oi, the added protein-skimmed milk, and the pro- J- ;'teinof the whey, and separating the coagulated proteins from the liquid.

GEORGE JOSH. MAURICE E. HULL.

REFERENCES orrnn The followingreferences are of record in the file-pf this patent: 1 

1. IN A PROCESS FOR RECOVERING LACTALBUMIN FROM WHEY, THE STEPS OF ADDING A COAGULABLE PROTEIN TO THE WHEY, ADJUSTING THE PH TO ABOUT 4-5, HEATING THE MIXTURE ABOVE THE COAGULATION POINT OF SAID PROTEIN AND THE LACTALBUMIN OF THE WHEY, AND SEPARATING SAID PROTEIN AND THE LACTALBUMIN FROM THE LIQUID. 